Powered by the ESHA Research Database © 2018, ESHA Research, Inc. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Then again, you could serve these delicious potatoes with any main meal and they’d be just as delicious.Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. You might try making some Chicken Souvlaki or vegetarian moussaka as the main course, or you might just like having the potatoes next to a Chicken Gyro sandwich or a Greek Pasta Salad. Of course, if you’re making Greek Potato Wedges, it makes sense to serve them with other Greek dishes. Sprinkle lemon zest and fresh oregano on at the end and then pop the Greek side dish on the plate. Then crank the heat to 500 and bake for 15 minutes. Bake for 15 minutes, then flip the fries and bake for another 15 minutes. The combination of dried oregano and rosemary combined with fresh dill and lemon zest is out of this world. Spread wedges in a single layer on the baking sheet. The flavors in these Greek Potato Wedges are SO delish. Then, finishing the Greek potato wedges is easy – toss with lemon juice, olive oil and herbs before air-frying at 400✯ for 20 minutes, giving them a flip halfway through. Pour seasoning mixture over the wedges and combine until seasoning is well distributed and wedges are evenly coated. I know it’s tempting to just want to toss the potatoes in the oven or air-fryer, but taking the time to blanch the potatoes for just 4 minutes is enough to ensure there’s enough moisture in the potato to stay tender. The trick to getting the fluffy inside with crispy outside of a potato wedge is to take the time to blanch the potato in salted boiling water first. Simply cut the russet into wedges that are about 1-inch thick at the widest part. The russet is a high starch potato which means that it will stay tender and fluffy on the inside. I give them a good scrub and leave the skin on – not only does it help to hold the potato together and stop it from crumbling, it’s more nutritious to leave the skin on. My potato of choice for Greek potato wedges is the humble russet. I like a potato on your plate that you’ll remember and Greek potato wedges do the trick – tender and moist on the inside with crispy brown bits on the outside and full of flavors of herbs and lemon. Greek potato wedges are not difficult to make, but the simple flavors added to the right potatoes take your regular roasted potatoes and makes them that much better. Visit any authentic Greek restaurant and you’ll find some delicious lemon-y potatoes on your plate.
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